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Crispy Buttermilk Biscuits Recipe
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine / shortening||1⁄3 Cup (5.33 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1588 Calories from Fat 567
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 38.9 g194.6%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 2168.4 mg90.3%
Total Carbohydrates 217 g72.2%
Dietary Fiber 6.8 g27.1%
Sugars 15.7 g
Protein 33 g66.5%
Vitamin A 37.5% Vitamin C
Calcium 97.6% Iron 72.4%
*Based on a 2000 Calorie diet
Cut butter into chunks, add to bowl, and rub mixture together with your fingers until the largest pieces are no more than about 1/4 inch in diameter.
Pour in buttermilk and stir with a fork until dough sticks together and clings to the fork in a large lump.
Turn dough onto a flour-dusted board, turning gently to coat all surfaces lightly with flour.
Then knead, making about 10 turns.
Place dough in a lightly greased 9 or 10-inch round or square pan (a cake pan or frying pan that can go into the oven).
Pat dough out evenly to fill pan.
With a flour-dusted 2 to 3-inch round cutter, cut straight down through dough, then lift cutter straight up to make each biscuit; cut close together to make as many as possible.
Leave scraps in place.
Bake in 400° oven for 15 to 20 minutes or until golden brown on top.